1 15ozcan Great Northern white beansdrained and rinsed
1 4ozcan mild green chilis
juice of ½ a lime
For the tortilla strips:
1 ½teaspoonolive oil
¼cupplain greek yogurt
¼cupshredded Monterey jack cheese
fresh lime juice
Preheat oven to 350°F.
Heat oil in a large dutch oven over medium-high heat. Add onion and saute for 2 minutes. Add garlic and sauté for an additional minute. Add spices and cook until fragrant, about 30 seconds.
Add broth and chicken to the pot. Bring to a boil, the reduce heat, cover and simmer for 20 minutes.
Remove the chicken from the pot and use two forks to shred it into bite-sized pieces. Return the chicken to the pot. Add corn, beans and chilies; still well. Cover and simmer for an additional 30 minutes.
Uncover the chili and add the milk, creme fraiche and lime juice. Increase heat to medium and cook for 20 more minutes.
While the chili finishes cooking slice the tortillas into strips, place on a rimmed baking sheet. Add the olive oil and salt, toss to coat. Bake for 15 minutes or until crispy. Remove from oven and let cool. Break or crumble into bite-sized pieces when cool.
When the chili is done cooking, ladle into bowls and top with avocado, cheese, greek yogurt and tortilla strips. Add a squeeze of fresh lime juice if desired. Serve immediately.
This chili freezes quite well. Reserve the toppings until after reheating.